Serves: 5
Total Calories: 458

1 pound ground beef
1 egg, slightly beaten
1/2 cup slightly cooked rice
1/4 cup chopped onion
1/4 cup diced green pepper
1/4 cup diced celery
1/4 cup diced mushrooms
1/4 teaspoon dill weed
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
1 (15-ounce) can tomato sauce
1 cup Jack or Cheddar cheese (save 1/2 cup for top)
1 medium head cabbage
4 medium-sized potatoes (quartered)
2 large carrots (cut into 2 inch sections)
1 cup beef gravy

Remove center core of cabbage and place into large saucepan. Add about 1 cup water and cover. Steam for 5 minutes or until leaves are somewhat pliable. Remove steamed cabbage head and set aside to cool.

In large mixing bowl add: ground beef, egg, rice, onion, bell pepper, celery, mushrooms, spices, salt, pepper, 1/2 cup cheese and 1/4 cup tomato sauce; mix together well with clean hands.

Peel off leaves from cabbage and place about 1/4 cupful of ground beef mixture in center of each leaf and roll up while folding in sides. Place in greased 9 x 13 inch pan. Continue process until all the mixture is used.

Place peeled and cut-up potatoes and carrots on top of the cabbage rolls. Meanwhile, mix together remaining tomato sauce and gravy, pour over all and spread remaining 1/2 cup cheese over casserole. Add enough water just to cover vegetables.

Cover and bake for 2 12 to 3 hours in 325 degree oven. Let stand 10 minutes before serving.

Nutritional Facts:

Serves: 5
Total Calories: 458
Calories from Fat: 119

More Recipes from the How About a Casserole Cookbook:
Beef Spaghetti
Beef Enchilada Casserole
Cabbage Roll Casserole
A Meatball Pizza
Stuffed Bell Peppers
Beef & Spinach Casserole
Fettuccine With Meatball Casserole
Tamale Casserole
Beefy Casserole
Carrot/Spinach/Beef Lasagna
Beef & Creamed Corn
Vegetable & Beef Casserole
Beef & Noodle Casserole
Beef/Bean/Chip Casserole
Chili Macaroni Casserole
Tomato Pasta Casserole
Beef & Biscuit Pie Casserole
Beef/Tomato & Biscuit Casserole
Beef & Vegetable Casserole